Street vendor Maria Cano’s Colombian specialty -- a griddled corn cake stuffed with gooey salted queso -- catapulted to fame during her elusive late-night runs in Jackson Heights.
Having graduated from her street cart, you can now order the dish at a brick-and-mortar spot on Roosevelt Avenue.
Grabbing a doughy Sicilian slice -- laden with tart tomato sauce and a dusting of pecorino -- and a spot at a picnic table in the massive courtyard at this Gravesend establishment has been a summer rite of passage for generations.
Finish things off with a sweet spumoni treat for the full L&B experience.
This no-frills burger stands on superior ingredients done right: a griddled medium-rare patty topped with American cheese, lettuce, onions, and pickles, all sandwiched between a perfectly squishy bun.
On the corner of Mac Dougal, the spot is just as solid as the uptown original.
At this 24-hour East Village mainstay, it doesn’t matter which pierogi you choose (though if the short rib special is available, you must get those... Each tender, springy pocket feels like it came straight out of your baba’s kitchen.
The skewered, charred grilled corn on the cob is served steaming hot and topped with lime, queso cotija, chili powder, and house spicy mayo.Served in an old-school West Village spot with checker-tiled floors and a seemingly endless parade of buttoned-up waiters, the ambiance is as classic as the burger.looking to build a cheese plate, the counter at this famed spot serves incredible “melts” (essentially tricked-out grilled cheeses).Sure, the line is a hassle -- but the thing is delicious.For true, authentic, Italian red sauce, you have to head to Arthur Avenue in the Bronx.